by Virginia Lauterbach, former SAWS Field Crew Leader

 

Servings: 3-4

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Prep time: 5 min

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Cook time: 20 min

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This recipe, perfected in the wilderness after trail crew work days, won a spot on the podium at Wilderness Skills Institute's annual backcountry cookoff. Every year the best of the best backcountry chefs compete their skills on a single burning camp stove to bring home a taste of glory.  

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Ingredients

• 1 lb red lentils

• 1 bag sweetened coconut flakes

• 1-2 cartons (4oz each) dehydrated hashbrowns

• 2-3 chicken/veg bullion

• 1 T curry powder

• 1T ground ginger

• 1/4 cup dried onion

• Tortillas

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Optional Ingredients

• Garlic powder

• Cumin

• Pepper flakes

• Top with lime beer salt

• Naan bread

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Cooking Instructions

1. Throw all ingredients in a pot and boil down until the lentils are done (20 minutes or so).

2. Adjust spices to taste.

3. Serve with tortillas or naan bread.

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If you make our recipe, let us know how it turned out by tagging us on Facebook or Instagram!

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